Dried Cranberry: ½ Cup
Sugar: 2 tbsp
Water (Hot): ¼ Cups
Egg Yolk: 1
Vanilla Essence: ½ tsp
Whipping Cream: 250 ml
Sugar: 70 Grams
Step 1: Boil ¼ cup water, 2 tbsp sugar and the cranberries and keep it covered for 30 minutes. Once cool enough grind it in a blender.
Step 2: Whisk the eggs, egg yolk, and sugar till frothy. (for 1 minute)
Step 3: Boil water in a vessel and reduce the flame to low
Step 4: Place the bowl with the egg and sugar on the vessel with the simmering water, while whisking continuously with a wire whisk. The egg mixture bowl should not touch the boiling water. Continue whisking till it is pale and thick and you can see trails of the whisk in the mixture (about 5 to 6 minutes). Keep it aside to cool slightly.
Step 5: When the egg mixture is just warm, add the vanilla essence and cranberry mixture to it and mix well
Step6: Whip the cream till stiff peaks form
Step 7: Add the cranberry mixture to the whipped cream and whisk till combined. Fold in some white chocolate chips if desired.
Step 8: Pour this into a container lined with cling film and cover the top too with cling film and freeze for at least 6 to 8 hours
Step 9: This can be made up to 1 month in advance